Instructions

1. 1
   In a large Dutch oven or heavy-bottomed pot over medium-high heat, brown the Italian sausage, using a wooden spoon to break it into crumbles. Cook for 5-7 minutes until no pink remains. Do not drain the flavorful fat—this is your soup's flavor base. Trust me, that rendered fat carries incredible savory notes that will enrich your entire broth.
2. 2
   Add the diced onion to the pot with the sausage and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, dried Italian seasoning, and red pepper flakes (if using), cooking for just 1 minute until fragrant. Tip from me: Never let garlic brown here, as it will turn bitter. Now, add the tomato paste and cook, stirring constantly, for 1-2 minutes to caramelize it slightly and deepen its flavor.
3. 3
   Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—that's pure flavor gold. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Let it simmer uncovered for 5 minutes to allow the flavors to meld. This simmering time is crucial for developing a rich, cohesive broth.
4. 4
   Stir in the heavy cream and fresh cheese tortellini. Increase the heat slightly to return to a simmer and cook according to the tortellini package directions, usually 3-5 minutes. The soup will thicken beautifully as the pasta releases its starch. Believe me, using fresh tortellini is key here; dried pasta will absorb too much liquid and become mushy.
5. 5
   Remove the pot from the heat. Stir in the fresh spinach and grated Parmesan cheese until the spinach is just wilted and the cheese is melted. Season to taste with salt and black pepper. The residual heat is perfect for wilting the spinach without overcooking it. Ladle into bowls, garnish with fresh parsley and extra Parmesan, and serve immediately.